Peanut Butter Cake

Peanut butter in cake? In a word, yes. With peanut butter in both the cake and the frosting, this peanut butter cake recipe delivers a one-two punch of peanut goodness—baking it is the ultimate indulgence for anyone who can’t get enough of that rich, nutty flavor.

Making a delicious peanut butter cake from scratch is easier than you might think. The recipe calls for both creamy and chunky peanut butter, along with a simple mix of pantry staples, and takes just 20 minutes to prepare. It’s also great if you’re in a hurry, as you can bake this indulgent sweet treat in just 30 minutes.

Ingredients for Peanut Butter Cake

Sheri Silver for Taste of Home

• Creamy peanut butter: The use of creamy peanut butter provides the main flavor in the cake base and contributes to keeping it moist as it bakes.
• Butter: Softened butter provides moisture and a tender crumb. It’s also used in the frosting to add creaminess and create a smooth, easily spreadable frosting.
• Sugar: Granulated sugar is used to sweeten the cake and help it achieve a light texture.
• Eggs: Two large room-temperature eggs provide structure and moisture to the cake batter.
• Flour: All-purpose flour forms the base structure of the peanut butter cake.
• Baking powder: Baking powder helps the cake rise and creates a light, fluffy texture.
• Milk: Milk is used to add moisture to the cake batter. It’s also used in the frosting to help it achieve the right consistency. We think 2% milk works best in this peanut butter cake recipe.
• Chunky peanut butter: The main base of the frosting, chunky peanut butter adds texture and intensifies the overall peanut butter flavor of the cake.
• Confectioners’ sugar: Powdered sugar helps sweeten and thicken the frosting. Here’s how to make powdered sugar at home with a blender.
• Vanilla extract: Vanilla extract helps to enhance the flavor of the frosting.
• Chopped salted peanuts: This optional topping adds extra crunch and visual appeal when sprinkled on top of the frosted peanut butter cake.

Directions

Step 1: Start the cake batter

Sheri Silver for Taste of Home

Preheat the oven to 350°F. In a large bowl, cream together the creamy peanut butter, butter and sugar until light and fluffy, five to seven minutes. Add the eggs, one at a time, beating well after each addition.

Step 2: Combine the dry ingredients

Sheri Silver for Taste of Home

In a separate bowl, combine the flour, baking powder and salt. Gradually add the dry mixture to the creamed mixture, alternating with the milk. Beat well after each addition, until the batter is smooth.

Step 3: Bake the cake

Sheri Silver for Taste of Home

Pour the batter into a greased 9-inch square baking pan. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan on a wire rack.

Editor’s Tip: Start checking for doneness at the 30-minute mark to avoid overbaking, which can result in a dry cake.

Step 4: Prepare the frosting

Sheri Silver for Taste of Home

In a medium bowl, cream together the chunky peanut butter and softened butter. Gradually add the confectioners’ sugar, milk and vanilla extract, and beat until smooth.

Editor’s Tip: For a smoother frosting, sift the confectioners’ sugar before adding it to the mixture.

Step 5: Frost the cake

Sheri Silver for Taste of Home

Once the cake is completely cooled, spread the peanut butter frosting evenly over the top. If desired, sprinkle the top with chopped salted peanuts for added texture and flavor.

Sheri Silver for Taste of Home

Peanut Butter Cake Variations

• Add a chocolate twist: Swirl in melted chocolate or add mini chocolate chips to the batter for a chocolate variation on this peanut butter cake.
• Add a fruit topping: Top the frosted cake with sliced strawberries for a fresh fruit twist.
• Make it nutty: Add chopped toasted nuts like almonds or walnuts to the batter for extra crunch and flavor in the peanut butter cake.
• Add a caramel drizzle: For a decadent twist, drizzle salted caramel sauce over the frosted cake.

How to Store Peanut Butter Cake

Store any leftover peanut butter cake in an airtight container at room temperature for up to a week. For longer storage, transfer the container to a refrigerator and store it for up to 10 days.

Can you freeze peanut butter cake?

Yes, you can freeze peanut butter cake—minus the frosting. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil before transferring it to a freezer-safe container or zip-top bag. Freeze it for up to eight months. Thaw in the refrigerator overnight and frost before serving.

Peanut Butter Cake Tips

Sheri Silver for Taste of Home

What makes a peanut butter cake moist and fluffy?

Creaming the butter and sugar is integral for achieving a moist and fluffy cake. This process adds pockets of air into the batter, which results in the cake puffing up as it bakes and giving it a lighter, more appealing texture.

Can I use natural peanut butter for peanut butter cake?

It’s best to avoid natural peanut butter due to the oil separation that occurs—it won’t cream well with the butter and sugar.

Can I turn this peanut butter cake recipe into cupcakes?

Yes, you can easily adapt this recipe to make cupcakes! Fill lined muffin tins about 2/3 full with batter. Bake at the same temperature for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Can I use crunchy peanut butter for this peanut butter cake?

If you prefer an extra crunch to your cake, swap out the creamy peanut butter in the batter for crunchy peanut butter. Really love peanut butter? Here are more delicious peanut butter recipes that use the classic nut butter.